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Angler’s Kitchen: Grilled Mahi-Mahi Skewers with Tomato-Ginger Chutney and Fried Chickpeas

Cook your catch with SWS and Chef Brandon McGlamery

February 26, 2010
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100-0310luma_mahi.jpg
_ **** ****_Serves 6****For the Mahi:****6 portions, 6 ounces each, Mahi – cut into finger size portions 24 Bamboo Skewers, soaked for at least 20 minutes 1 Cup Canola Oil 1/8 Cup Salt 1 tsp. Curry Powder****Method: Combine salt, canola, and curry powder in a bowl then add the mahi. Place fish on skewers and grill until done. For the Chutney:****1/4 Cup Light Brown Sugar 1/4 Cup Rice Wine Vinegar 1 Cinnamon Stick 5 Vine-Ripened Medium Tomatoes, peeled, seeded, and chopped 2 Tbsp. Fresh Ginger, chopped 1 tsp. Coriander Seed, cracked 2 Tbsp. Mint Leaves, chopped Salt and pepper to taste****Method: ** In a nonreactive sauce pan, combine the sugar, vinegar, cinnamon, ginger, and coriander. Bring to a simmer and add the tomatoes, cook on low for 15-20 minutes or until all liquid has evaporated. Remove from heat, stir in mint and season with salt and pepper. Refrigerate. For the Chickpeas:****2 Cups Chickpeas, cooked and drained 1 Cup AP Flour 4 Cups Canola Oil Salt and pepper to taste****Method:** Bring the oil up to 350 degrees, toss the chickpeas in with the flour, and fry until crispy. Drain on paper towel, season immediately with salt, pepper and a little cayenne.

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